INGREDIENTS
200g wholemeal self raising flour
1 tbsp brown sugar
50g butter
150ml milk
flour for dusting
METHOD
Dust a large baking tray with a little flour and pre-heat the oven.
Sieve the flour into a bowl, add the sugar and blend together well.
Add the butter to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
Stir in the milk then use your hands to bring together a soft mass of dough.
Lightly dust the worktop with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.
Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
Lift the dough circles onto the prepared baking tray.
Bake for 15-18 minutes at
220˚C, Fan 200˚C, 425˚F, Gas 7 until golden brown
200g wholemeal self raising flour
1 tbsp brown sugar
50g butter
150ml milk
flour for dusting
METHOD
Dust a large baking tray with a little flour and pre-heat the oven.
Sieve the flour into a bowl, add the sugar and blend together well.
Add the butter to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
Stir in the milk then use your hands to bring together a soft mass of dough.
Lightly dust the worktop with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.
Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
Lift the dough circles onto the prepared baking tray.
Bake for 15-18 minutes at
220˚C, Fan 200˚C, 425˚F, Gas 7 until golden brown
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